Artichoke Chicken Recipe

• 24 ounce skinless boneless chicken breast halves 6 at 4 ounce each) Salt (optional)
• 2 Tbsp. butter or possibly margarine
• 1 Tbsp. lemon juice
• 2 x cloves garlic chopped
• 1 Tbsp. fresh basil
• 1 x 13 ounce can artichoke hearts liquid removed and minced
• 1 c. fresh white bread crumbs
• 1/2 c. grated Romano cheese
• 1/2 c. chicken broth
• 1/2 c. dry white wine

1. Rinse the chicken; pat dry with paper towels.
2. Place the chicken breasts in a 3-qt rectangular baking dish.
3. Sprinkle with salt, if you like, and set aside.
4. Heat the butter or possibly margarine in a saucepan.
5. Add in the lemon juice, garlic, and basil.
6. Stir in the artichokes.
7. Add in the bread crumbs and Romano cheese, and toss lightly.
8. Cover the chicken with the topping.
9. Combine the chicken broth and white wine, and pour over the chicken.
10. Bake, uncovered, in a 4000 oven for 30 min or possibly till the chicken is tender and no longer pink and the topping is lightly browned.
11. Serves 6; 1 fillet per person.
12. Author: Jayni and Frank Carey
13. Description: "Lemon and Basil accent this saucy chicken."
14. NOTES : This saucy dish goes well with warm cooked rice or possibly noodles.

chicken breast halves, butter, lemon juice, garlic, fresh basil, fresh white bread crumbs, romano cheese, chicken broth, white wine

Taken from cookeatshare.com/recipes/artichoke-chicken-69747 (may not work)